I got a call from my Uncle Graham this morning asking me if I could use a few green tomatoes which were left over from his summer tomato crop. Well, in actual fact, I had never done anything with green tomatoes before but not wanting to turn down his offer I said “Of course, that’s fab Uncle” and popped around the corner to collect them. (We live like a dozen houses from each other).
The only recollection I had of green toms was when I was a kid, my dad was always trying to ripen them, either in a drawer in the dresser or on a sunny windowsill, they never turned as far as I can recall.
When in doubt in these situations, I call upon chutney. My family will tell you, should you bother to ask, I am a bit of a condiment queen. When I was a kid the best thing about mam’s salad on Sunday tea was the Heinz Salad Cream.
Chutney is a big fave of mine, so I made some, took about half an hour to cook down and Bob’s your uncle. (I don’t have an uncle called Bob, but my kids do)!
175g Brown Sugar
150ml White Wine Vinegar
1 Onion (finely chopped)
1 Cooking Apple (finely chopped)
500g Green Tomatoes
1 tsp Chilli Flakes
1 tsp Ginger Powder
1 tbs Garlic Puree
N.B. I used dried spices and a tube of garlic puree as that’s what I had in the larder, but fresh would be fine of course.
1. In a frying pan, dissolve the sugar in the vinegar under a low heat
2. Throw all the ingredients in and bubble down until they form a sticky, chutney consistency
3. Bingo! Done. Pop into sterilised jars (2 x 500g)
Great with cold meats and cheeses, bang it on the Buffet Table!